Emmambux, M. N. (2013). Rheology and microscopy of low calorie mayonnaise-type emulsions made with stearic acid- modified maize and teff starches. University of Pretoria.
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Chicago Style (17th ed.) Citation
Emmambux, Mohammad Naushad. Rheology and Microscopy of Low Calorie Mayonnaise-type Emulsions Made with Stearic Acid- Modified Maize and Teff Starches. University of Pretoria, 2013.
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MLA (9th ed.) Citation
Emmambux, Mohammad Naushad. Rheology and Microscopy of Low Calorie Mayonnaise-type Emulsions Made with Stearic Acid- Modified Maize and Teff Starches. University of Pretoria, 2013.
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Warning: These citations may not always be 100% accurate.